Heat oil in a large pan. Add the onion and garlic, and soften slightly.

Add paprika, potatoes and seasoning, stir well to coat. Add tomatoes and bring to the boil, turn down heat and simmer with lid on until potatoes are tender – about 20 minutes.

Take chipolata sausages, pinch and twist in the middle to make into two mini sausages. Cut where you have pinched and then thread onto skewers.

Cook under a preheated grill, turning occasionally, for about 10 minutes until golden brown and cooked through.